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14/03/2010

Carrot Salad

For slight variations of this recipe I add either a pineapple ring cut into small chunks or tablespoon of chopped Pistachio nuts

Ingredients £0.15

100g Carrot
1 tblsp Raisins
1 tblsp Boiling water
1 tblsp Mayonnaise
1 tblsp Plain Yoghurt
1 tblsp Maple syrup
pinch Ground ginger



1. Soak the raisins in the boiling water for 10 minutes and then drain. Meanwhile grate the carrot on a large grater into a bowl.

2. Add the plum raisins to the carrot and add the ground ginger, mayonnaise, yoghurt and maple syrup and mix thoroughly.

3. Best made at least 1 hour in advance but can be left in the fridge for up to 3 days.